Foodservice Equipment & Supplies

AUG 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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56 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 Mackesey and Associates LLC, who provided program consul- tation for the project. The dining space increased by 3,477 gross square feet to accommodate 350 guests (150 more than in the pre- renovated area). Seating is also available outside. "The new foodservice facility, servery and dining space reflects modern trends, such as fresh and nutritious meals served in a bright, open and inviting environment," Mackesey says. "It also provides enough space for wounded warriors to access the serving counters and move through the dining space." Receiving and Storage In the back-of-the-house kitchen area, increased security includes limited badge access to all door locations, freezers and refrigerators, as well as more security cameras. Foodservice product deliveries arrive at the clean side of the loading dock. Staff move food deliveries from the dock along a linear eight-foot-wide service corridor through double doors large enough to allow pallets and bulk packag- ing to pass through to the receiving and breakdown area that contains a weigh station and receiving office. "The design optimizes the efficiency of storage by considering all types of storage and grouping them together," says Katja Beck, senior associate and lead consultant, Systems Design International Inc. "All of the walk-in coolers and freezers are organized collectively, not only with the cold storage but also in con- nection with all of the dry food storage." Dry food storage contains a high-density storage system that uses mobile open shelving to provide air circulation. The shelving runs on tracks, and staff can easily push and pull the individual shelves when fully loaded. Staff can also access the shelves from both sides. Can racks supplement the storage area to give first-in, first-out loading for proper inventory turns. "Compared with standard shelving, the high-density shelving doubles the storage capacity and reduces the physi- cal storage space by up to one-third," LTC Flash says. For cold storage, walk-in coolers hold meat, produce and dairy, each accommodating different storage temperatures and giving a clear separation of the product types to avoid cross-contamination from one product to another. The area also contains walk-in freezers. In addition to the bulk re- frigerated/freezer spaces, the pastry/baking area houses one walk-in refrigerator and one freezer. A cook's holding cooler sits in the main cooking area and the patient room service area also holds a walk-in cooler and freezer. "The entire refrigerated and frozen food inventory connects to the building's emergency power source," LTC Flash says. Production and Room Service The kitchen's food preparation, cooking and baking areas support patient room service and retail food operations, including the servery and four other retail locations in the hospital that provide grab-and-go options. Two of the retail locations provide hot food items and feature guest seating. ON-SITE PROFILE ● Owner: Brooke Army Medical Center (BAMC) ● Foodservice Directors: Colonel Sara Spielmann (now the nutrition consultant to the Army Surgeon General and Nutrition Program Director HQ, U.S. Army Medical Command) and Lieutenant Colonel Sarah L. Flash, chief, Department of Nutritional Medicine (retired in April 2017) ● Program Manager: LTC Robert Schultz, U.S. Army, Health Facility Planning Agency (HFPA) ● Architect and Interior Designer: Hoefer Wysocki Architects LLC, Leawood, Kan. ● Foodservice Program Consultant: Mackesey and Associates LLC, Chicago and Madison, Wis.; Paul A. Mackesey, FCSI, principal and senior consultant ● Foodservice Design Consultant: Systems Design International Inc., Greenwood Village, Colo., and Hollywood, Fla.; Eli Osatinski, president, and Katja Beck, senior associate, lead consultant ● Equipment Dealer: TriMark Hockenbergs, Lenexa, Kan. ● Construction: JE Dunn Construction Co., Kansas City, Mo. KEY PLAYERS The kitchen's wall- mounted, 40-gallon tilting braising pans and steam kettles in the bulk production area support all patient services, the servery and catering.

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